Name: Velvet Ember Soup
Prep time: PT-484712H32M1S
Cook time: 30 min
Total time: PT-484712H32M1S
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium brown onion, roughly chopped; 1 large carrot, roughly chopped; 2 stalks celery, roughly chopped; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Pinch dried chili flakes (red pepper flakes), optional; 700 g roasted red peppers, drained but reserve the liquid (~1 ½ lb / 7-8 peppers); ¼ cup tomato pasteMallory the Dietitian+1FastFoodNutrition.org+1; 4 cups vegetable stock (or vegetable broth); ½ cup thickened cream (heavy cream); 200 g freshly shredded gouda cheese (7 oz / 2 ½ cups, not packed)Salt and pepper, to taste

Description

Creamy, cheesy, and just the right amount of tang, this roasted red pepper gouda soup is the ultimate comfort food. Quick and easy to make, it’s perfect for any cozy night in

Ingredients

1 tablespoon olive oil
1 medium brown onion, roughly chopped
1 large carrot, roughly chopped
2 stalks celery, roughly chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Pinch dried chili flakes (red pepper flakes), optional
700 g roasted red peppers, drained but reserve the liquid (~1 ½ lb / 7-8 peppers)
¼ cup tomato pasteMallory the Dietitian+1FastFoodNutrition.org+1
4 cups vegetable stock (or vegetable broth)
½ cup thickened cream (heavy cream)
200 g freshly shredded gouda cheese (7 oz / 2 ½ cups, not packed)Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 4-5 minutes until softened.
Add seasonings: Stir in garlic, oregano, basil, and chili flakes; cook for an additional 2 minutes.
Add peppers and broth: Add chopped roasted red peppers, tomato paste, and vegetable stock to the pot. Bring to a boil, then reduce to a simmer for 10 minutes.
Blend the soup: Use an immersion blender to puree the soup to your desired consistency. For a smoother texture, strain the soup through a fine mesh strainer.
Finish the soup: Return the soup to the pot over medium heat. Stir in cream and shredded gouda; cook until the cheese is melted and the soup is heated through.
Taste and season: Adjust flavor with salt, pepper, and red pepper brine or vinegar if desired.

Serve: Ladle into bowls and serve immediately with desired accompaniments.

Notes

For a thicker soup, reduce the amount of vegetable stock.

To make ahead, store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition

Serving Size: 1 bowl
Calories: Approximately 250 kcal
Sugar: 10 g
Sodium: 950 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 35 mg